Old Fisherman’s Grotto Monterey Clam ChowderStefanie
Actual recipe from Old Fisherman’s Wharf in Monterey
- prep time:
- 45 min
- total time:
- 2 hr 45 minutes
- 1 carrot-diced
- 1 medium onion-diced
- 1 potato--diced
- 1 stalk of celery--diced
- 1/2 lb minced bacon
- 1 stick of butter
- 3 cloves fresh garlic--minced
- 1/2 quart (2 cups) clam juice
- 1 1/2 cups flour
- 2 cups milk
- 2 cups cream
- 2 cups half-and-half
- 1/2 tsp black pepper
- 1 lb chopped clams (fresh, frozen, or canned)
- 1/2 tsp clam base (optional)
Place vegetables, bacon and butter in a 5 qt sauce pot. Saute over medium heat until vegetables are tender. Be careful not to brown or scorch.
When vegetables are tender, add flour to make a roux. Cook for two minutes, allowing flour to cook while stirring occasionally.
Add clam juice and dairy products. Stir by using a wire whisk.
Add fresh garlic, black pepper, chopped clams and clam base. Cook over low-medium heat stirring occasionally to prevent chowder from scorching. Cook for two hours or until chowder is brought to desired thickness.
Use a crockpot if available. Also, clam juce can be added to thin chowder down if it gets too thick.
Source: Old Fisherman’s Grotto